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PLEASE NOTE THAT AS OF DECEMBER 19 (2019) MY NEW MAIN RECIPE RE-BLOG BLOG WILL BE AT THE LINK HERE BELOW. I WILL STILL BE POSTING TO CPR HERE, BUT IT WILL NOT BE MY MAIN SITE AS TIME GOES ON AND SO PLEASE BE ADVISED TO MOVE OVER TO I & C BLOG, WHICH IS ALSO A WORDPRESS SITE AND TO ALSO VISIT MY OTHER BLOG SITES! THANK YOU FOR YOUR CONTINUED INTEREST AND SUPPORT IN MY BLOGGING HOBBY!

          IGUANODON & CHAMELEON

 

 

I have avoided posting quick finds from my phone because I’m not able to carry out a full post and saving drafts hasn’t worked out. Today (Nov. 3, 2019), I found a chocolate cheesecake browsing MSN & I couldn’t accept the failure to deliver an excellent group of recipes from around the web. My fear is that the lacking pictures and formatting obsoletes any chance of viewing the post. I’ve decided to take my chances with that. So on posts made from my phone I will constantly mark them, “posted from phone,” hoping that encourages some viewing on the links.

It’s Chili, Chowder, or Stew Saturday – Lamb and Vegetable Stew

My Meals are on Wheels

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Lamb and Vegetable Stew. One Delicious Stew to warm up these cold Winter Nights, Lamb and Vegetable Stew. Made using Lamb Shoulder Meat, Mushrooms, Bell Peppers, Carrots, New Potatoes, Parsnip, Leeks, Herbs, and Spices. The recipe is from the Diabetes Self Management website where they have a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and More! You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I’ve left a link to subscribe at the end of the post. Enjoy and eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Lamb and Vegetable Stew
Perfect for those cold winter nights, this slow cooker Lamb and Vegetable Stew is a cinch to prepare!

Ingredients
2 cups sliced mushrooms
1 large red bell pepper, diced
1 large carrot, cut into 1/2-inch-thick slices
1 small unpeeled new potato…

View original post 169 more words

It’s Chili, Chowder, or Stew Saturday – Country French Barley Vegetable Potage

My Meals are on Wheels

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for a Country French Barley Vegetable Potage. To make this week’s dish you’ll need; Low-Sodium and Fat-Free Beef Bouillon Powder, Pearled Barley, Garlic, Leek, Carrot, Celery, Mushrooms, Herbes de Provence, and Black Pepper. The Potage is only 63 calories and 11 net carbs per serving (1 cup). The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Country French Barley Vegetable Potage
Ingredients
Preparation time: 20 minutes

6 cups water
1 tablespoon low-sodium, fat-free beef bouillon powder
1/2 cup pearled barley
Vegetable…

View original post 280 more words

Chicken, potato, leek pot pie

food. travel. dachshunds.

After making the stock featured in the last post, it was pot pie time. This one comes together pretty easily because I used store-bought frozen puff pastry rather than making the crust from scratch.

The recipe can be modified with any veggies and meat you prefer, so it’s really more of a method than a strict “recipe”. I’ve made it with Italian sausage and with leftover steak on previous occasions. It would be yummy turned into a kind-of Guinness beef stew. Hmmmm… pretty sure I’m gonna do that when the weather gets colder.

Finished Pot Pie. Now you definitely want to know how to make this, right?

Ingredients

  • 1 medium leek, cut into 1/3″ rounds
  • 1 small shallot, diced
  • 2 – 4 garlic cloves, thinly sliced or minced
  • 2 medium carrots, peeled and diced
  • 4 small potatoes, peeled and diced
  • 6 oz. frozen peas
  • 1 pound of cooked, shredded or…

View original post 362 more words

Shredded Braised Skirt Steak with Tomato-Parsley Rice

Tasty Eats

Skirt steak is one of the most flavorful beef cuts. The outer part is mostly suitable for pan-searing or grilling (see recipe HERE), while the inside part is more suitable for slow cooking, which is the method I used in the following recipe.
This recipe is yet another version of the Sephardic “Sopado” dish, which consists of meat cooked slowly with tomatoes, onions and a large amount of parsley (check HERE for another version with lamb). Here I chose to add beef stock and some white wine to the flavorful meat, creating a wonderful, aromatic, yet very light sauce. Once again, I used the sauce to cook rice in, and added the shredded meat into it, creating a full meal in one pot.
The dish is quick to assemble and requires minimal preparations. Once these are done, just place the pot in the oven and let it do the…

View original post 242 more words

Steak Fajitas

It's Thyme to Eat!

Living in San Diego, Mexican and Mexican-inspired food are some of my go-to’s. I could truly eat Mexican food every day of the week, but there is nothing like the freshness of a steak fajita with onions, peppers, and spicy salsa.

Step 3, cooking bell pepper

A fajita!

Steak Fajitas

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

1.5 lb flat iron steak

Salt and pepper

4 tbsp butter

2 tbsp olive oil

1 1/2 bell peppers, sliced

1 medium onion, sliced

8 soft taco-sized flour tortillas

1 cup Mexican-style shredded cheese

1/2 cup salsa

How to Make It

  1. Let steak warm to room temperature. Season steak with salt and pepper.
  2. Heat a large skillet to medium-high heat. Add steak to skillet with butter, and cook, flipping once, until desired doneness, about 4-5 minutes per side for medium rare. While steak is cooking, spoon butter on…

View original post 68 more words

Chicken Parmesan

It's Thyme to Eat!

Nothing compares to the cheesy, saucy goodness of chicken parm. Scroll down for the game-changing recipe.

Chicken Parmesan

Yield: 4 Servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients

4 chicken breast halves

Salt and pepper

2 eggs

1 cup panko bread crumbs

1/2 cup grated Parmesan cheese

1/2 cup all-purpose flour

1 cup olive oil for frying

1 cup tomato sauce

1 cup shredded Mozzarella cheese

1/4 cup grated Parmesan cheese

How to Make It

  1. Preheat oven to 450°F.
  2. Place chicken breasts between two pieces of plastic or parchment paper. Pound chicken to a thickness of 1/2-inch. Season chicken with salt and pepper.
  3. Put flour in one bowl. Beat eggs into a second bowl. Put bread crumbs and Parmesan into a third bowl.
  4. Take each chicken breast and coat with flour, cover with eggs, and coat in bread crumb mixture. Set aside for 10 minutes.
  5. Heat olive oil…

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Sausage and Spinach Lasagna

It's Thyme to Eat!

It is hard to beat the satisfaction of baking lasagna. All the time and energy put in is always worth it when you see the delicious bubbling cheese when you take it out of the oven. This recipe is based off of Spend With Pennies’ recipe for Easy Homemade Lasagna.

Lasagna GIF - Find & Share on GIPHY

LASAGNA!

Sausage and Spinach Lasagna

Yield: 4-6 Servings

Prep Time: 5 minutes

Cook Time: 1.5 hours

Ingredients

9 lasagna noodles

1 tbsp olive oil

1/2 lb Italian sausage

24 oz marinara sauce

4 cups of raw spinach

2 cups ricotta cheese

1 tsp oregano

1 cup shredded mozzarella cheese

How to Make It

  1. Heat oven to 350°F. Cook pasta al dente according to package directions. Set aside.
  2. Add 1 tbsp olive oil into a skillet at medium-high heat. Cook Italian sausage until browned. Place cooked sausage in a separate bowl. Add majority of marinara sauce to sausage and mix until…

View original post 108 more words

Broccoli Rabe and Sausage Pasta

It's Thyme to Eat!

One of my favorite pasta dishes takes an underrated vegetable, broccoli rabe, and makes it the star of the dish. I present, broccoli rabe and sausage pasta. This recipe is based off of one of my favorites from A Beautiful Plate.

Step 3, combining blanched broccoli rabe with sausage and garlic

YUM!

Broccoli Rabe and Sausage Pasta

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

2 tbsp olive oil

8 ounces Hot Italian pork sausage, casings removed

5-6 large garlic cloves, finely chopped

1/4 tsp red pepper flakes

1 large bunch broccoli rabe (see Note 1)

8 to 12 ounces penne pasta

Salt

Grated parmigiano-reggiano cheese, for serving

How to Make It

  1. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add sausage, breaking it apart as it cooks. Once it is mostly cooked through, add garlic until fragrant and keep…

View original post 184 more words

Bread Bowls

Our Lustron Home

This was my first time making this recipe and making actual bread. I learned to make the dough more of a ball, and to make less so they can be bigger. Otherwise, the bread is really good and the egg wash makes it absolutely beautiful and crisp on the top. Enjoy!

  1. Prepare 2 packets of yeast with 2 1/2 cups of warm water. Add 1 Tbsp of sugar. Wait 10 minutes for it to bloom.
  2. In a mixer, add yeast mixture, 2 pinches of salt, 2 Tbsp of oil, and 4 cups of flour. Mix. Add an additional 3 cups of flour, 1/2 cup at a time. Beat until it comes together.
  3. Clean a countertop, turn out dough, and kneed for 6 minutes until dough fully comes together and the dough is smooth. Oil a bowl. Add dough to bowl, cover with a towel, and let double in size in…

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Homemade Pizza

Our Lustron Home

Rolling out dough is probably one of the hardest tasks for me. I always have to roll it out with a rolling pin on my counter because no matter how much I try to hand toss it, I always tends to tear in the center. So, now I use a french rolling pin, and that helps me a lot. Otherwise, making pizzas are easy so long as you give yourself time to let the dough rise fully. To speed things up, you can also make the dough a day early. Also, since this recipe makes 2 pizzas, it’s a fun idea to make them with different toppings, but the world is your oyster! Do as you like!

  1. Into a bowl, bloom 3 1/2 tsp of yeast (1 1/2 packets) with 1/2 cup of warm water.
  2. Add 3 Tbsp oil, 6 cups of flour, and 1 1/2 cups of water. Mix…

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french apple cake with opal apples

DAVE BAKES

At first glance in the grocery store, I thought these Opal apples were just huge yellow bell peppers, and I wondered why they were selling them in a different area than where the other bell peppers were. Then I noticed the sign that read “Opal Apples”

This variety of apple was developed in the Czech Republic and is exclusively grown in FirstFruits Farms in the southeastern part of Washington state. They are the only orchard in the US that grows Opal apples! Introduced in 2010, these apples are a cross between Golden Delicious and Topaz (another apple developed in the Czech Republic), which resulted in an apple that not only had a more vibrant yellow color on their exterior, but also a non-browning feature of their interior when exposed to air. Seriously, the apples you see here were cut stayed fresh-looking for hours!

And just in case you’re wondering, taste-wise…

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Buttermilk Bran Muffins

eat while standing

A recipe I make so often I practically know it by heart. These are from Weight Watchers back in the day, and they’re delicious! I typically double the recipe and freeze them for a quick grab and go on the way to work.

Bran MuffinsIngredients:

1 cup wheat bran
2/3 cup all purpose flour, level measuring cup
2/3 cup whole wheat flour
1 1/4 tsp baking soda
1/8 tsp salt
1 1/4 cup buttermilk
1/2 cup Sugar in the Raw Turbinado Sugar
1/4 cup organic applesauce, unsweetened
1 egg
1 1/2 Tbsp canola oil
1 tsp vanilla

Preparation:

  1. Position a rack in the center of the oven and preheat to 350.
  2. Lightly spray 12 1/4 x 1 1/2-inch nonstick muffin cups with oil
  3. In a medium bowl, whisk bran, flours, baking soda, and salt until combined and set aside.
  4. In another medium bowl, using a handheld mixer at high…

View original post 129 more words

Caribbean Chicken & Sweet Potato Curry

Claudine's Home Recipes

Ingredients:

8 chicken thighs skinned & 4 chicken fillets diced

3 onions diced

5 tomatoes diced

Red & yellow bell peppers diced

4 sweet potatoes chopped into chunks

90g of spinach

1 carton of passata sauce

1 tin of chopped tomatoes

4 garlic cloves chopped

1 thumb size ginger grated

3 green & 3 red chilli peppers chopped

4 jalapenos sliced 2 scotch bonnet pepper left whole

1 tablespoon of mixed herbs

3 tablespoon of curry powder

1 tablespoon of mixed spice

1 tablespoon of chilli powder

1 tablespoon of cumin1 tablespoon of turmeric

2 tablespoon of tomato puree

3 tablespoon of olive oil

½ teaspoon of crushed peppercorns

1 teaspoon of salt

freshly chopped parsley

Freshly chopped coriander

Method:

In a large bowl mix together tin tomatoes, passata sauce, mixed herbs, curry powder, mixed spice, chilli powder, cumin, turmeric, tomato puree, crushed peppercorns, salt, mix well and set aside.

View original post 106 more words

Indonesian Spicy Pork Stew

Claudine's Home Recipes

Ingredients:

500g of diced pork

1 bag of baby potatoes cut in half

3 tomatoes diced

Half head if broccoli

4 shallots cut in half

Mixed bell peppers sliced

2 tablespoon of soy sauce

1 tablespoon of ginger puree

1 tablespoon of garlic puree

3 chilli peppers chopped

1 tablespoon of dried chopped lemongrass

2 bay leaves

1 teaspoon of turmeric

1 teaspoon of ground coriander

1 teaspoon of paprika

½ teaspoon of salt

½ teaspoon of crushed peppercorns

100mls of coconut milk

200 mls of water

Method:

Pour the water & coconut milk into the slow cooker and stir well.

Add ginger & garlic puree, soy sauce, and stir.

Add turmeric, coriander, paprika, salt, peppercorns, stir well.

Add tomatoes, shallots, chilli peppers, lemongrass and stir.

Add potatoes, mixed bell peppers stir add pork and stir.

Place the bay leaves on top cook on high for 3-4 hours or low…

View original post 21 more words

Hot & Spicy Chicken & yam Curry

Claudine's Home Recipes

Ingredients:

7 chicken thighs skinned & 2 chicken fillets diced

1 large onion diced

2 red onions sliced

5 tomatoes diced

Mixed bell peppers sliced

2 tablespoon of ghee

5 green chilli peppers chopped

1 tablespoon of tomato puree

1 tablespoon of cumin

1 tablespoon of coriander powder

1 tablespoon of chilli powder

1 tablespoon of paprika

1 teaspoon of coriander seeds

1 teaspoon of fenugreek seeds

1 tablespoon of fenugreek leaves

1 teaspoon of onion seeds

1 teaspoon of cumin seeds

Few pieces of cinnamon sticks

4-5 cloves

1 tablespoon of garlic puree

1 tablespoon of ginger puree

400 mls of passata sauce

1 tin of chopped tomatoes

I medium size yam chopped

1 teaspoon of salt

½ teaspoon of crushed peppercorns

Method:

In a large mixing bowl mix together 409 mls of passata sauce, tin tomatoes, salt, peppercorns, paprika, chilli powder, coriander powder, cumin, tomato puree, mix well…

View original post 106 more words

Indian Chicken Masala

Claudine's Home Recipes

Ingredients:

7 chicken thighs skinned

1 tin of chopped tomatoes

6 tomatoes diced

1 pk of button mushroom cut in half

1 large onion sliced

2 tablespoon of tomato puree

1 tablespoon of paprika

1 tablespoon of madras curry powder

1 tablespoon of ground cumin

1 tablespoon of ground coriander

1 tablespoon of dried fenugreek leaves

1 tablespoon of cayenne pepper

1 teaspoon of garam masala

1 teaspoon of turmeric

1 thumb size ginger grated

1 clove of oak smoked garlic chopped

2 tablespoon of ghee

1 teaspoon of fenugreek seeds

1 tablespoon of coriander seeds

1 teaspoon of onion seeds

1 teaspoon of salt

1 teaspoon of crushed peppercorns

4 green chillies left whole

Method:

In a bowl mix together the tin tomatoes, diced tomatoes, tomato puree, paprika, madras curry powder, ground cumin, ground coriander, cayenne pepper, garam masala, turmeric, salt, pepper, mix into a paste.

Add the chicken…

View original post 108 more words

Roasted Multi Colored Carrots

Welcome to Connor Cooks

These roasted carrots basically taste like candy. I’m only slightly exaggerating. But the beauty of roasted carrots is that as the moisture slowly cooks away, their sugars start to condense. And a sweet candy like flavor develops. They are mighty mighty tasty.

I paired these carrots with a Roasted chicken with roasted onions and potatoes. I mean, c’mon, there isn’t a more savory and umami dinner that I can think of.

Did I mention they are insanely easy to make? Give it a try and let me know how they turned out in the comments below.

Ingredients

  • Carrots
  • Extra Virgin Olive Oil (EVOO)
  • Salt

The Cook

Preheat oven to 425°.

On a baking sheet, lay out whole carrots. Cut off tops but leave about an inch of the stem. drizzle EVOO lengthwise over each carrot. Grind salt over the carrots.

Bake at 425° for 1 hour.

EAT.

Notes- I…

View original post 70 more words

Smashed Cucumber Salad

Welcome to Connor Cooks

I’m not sure what it is about cucumber salads but I cannot get enough of them. I’ve got and addiction. And this Smashed Cucumber Salad is a go to for me every time that I am jonesing. In my book, it it right up there with Sunomono salad, the King of cucumber salads. The bonus of the smashed cucumber salad is it’s way easier to make and smashing cucumbers helps get some of the day out of your bones. When you put your weight into the broad side of a knife and the cucumber goes squish, well, it’s something that you should all experience. It’s magical.

Anywho, it is a really straight forward salad to make. Now let me break it down…

Ingredients

  • Persian cucumbers
  • Salt
  • Sugar
  • Sesame Seeds
  • Red Pepper Flakes

Sauce

  • 2 Part Rice Vinegar
  • 1 Part Honey
  • 1 Part Soy Sauce
  • 1 Part Sesame Oil
  • Salt to…

View original post 184 more words

Baked Lemon Dill Salmon

Welcome to Connor Cooks

This is one of my favorite ways to make Salmon. My mouth is watering just thinking about how good this Salmon tastes. Seriously, lemon and dill are the perfect flavors to elevate Salmon. And to top it off, it’s incredibly easy to make. So give it a try and let me know how it turns out in the comments below.

Ingredients

  • 1.5 lb Salmon
  • 1 Lemon Squeezed
  • Fresh and Dried Dill

The Cook

Marinate the SALMON in LEMON JUICE for 10 mins. Liberally apply DRIED DILL to cover all of the pink meaty surface of the SALMON. It will stick easily because of the LEMON JUICE. Lay FRESH DILL over the top.

Heat oven to 425°. Bake SALMON for 20 minutes uncovered. Remove from oven, let rest under foil for 5 minutes, and EAT.

Fresh Squeezed Lemon

Liberal application of Dried Dill

Topped with fresh Dill

After baking at 425°…

View original post 21 more words

Coconut Cake

Old Time Cast Iron

I always celebrated Christmas at Mammie’s house. A great family gathering would be incomplete with out Mammie and Good-Daddy arguing a little over the table. Good-Daddy had a terrible habit of cleaning his false teeth at the dinner table. I always giggled when Good-Daddy would stink his tongue at her. Yes, a 60 year old man sticking it to his wife. That’s how we rolled.

Mammie had such a beautiful farm table decorated with wonderful dishes of food. When everyone was in the living room talking about politics or gossiping about people, I would be in the kitchen chowing down on the dumplings. Mammie never minded and giggled. I’m sure if she was me at the tender age of 7, she would have done the same thing. I felt it was important for me to taste each dumpling, just in case one was not made to quality standards. During dinner…

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BANANA’N’ RUM UPSIDE DOWN CUPCAKE

Calin's Kitchen

Wow ! This was delicious !Banana combined

with brown sugar and rum was tooo good.Easy

on the mix and time.Worth the try!

To the recipe right away

Turned upside down!😀

INGREDIENTS

1+1/2 cup all purpose flour

1/4 tsp baking baking powder

1/8 tsp baking soda

A pinch of cinnamon powder

A pinch of salt

1/4 cup oil

1 tsp banana essence

1 tblsp rum

1/4 cup yoghurt/ curd

2 eggs

3-4 yellaki banana/red banana/your choice

3/4-1 cup brown sugar

Extra brown sugar

5-6 tsp . butter

METHOD

Mix the dry ingredients together.

Mix the wet ingredients till sugar is dissolved.

Now mix the wet ingredients, into the dry

ingredients and mix well with a spatula .

Slice the bananas.

Add 1/2 tsp butter in each cupcake tin.

Sprinkle the extra sugar according to your taste

Keep 1-3 slices of banana at the bottom, and

scoop on the cake batter.

Bake…

View original post 22 more words

Berry Blast Muffins

Miranda Intentionally

I wanted to really amp up my blueberry muffins. My Super Blueberry Muffin recipe is good, but I wanted to make it better. I still have frozen strawberries from my garden; so I puréed some and added it to the batter. Combine that with a strawberry jam center and you have muffins blasting with berry flavor!

I used Scottish oatmeal, but you can use whole rolled oats as well. If you’d prefer to leave out the whole wheat flour, just increase your all purpose amount by half a cup.

I did not measure the almonds I put in. I was given a bag of sliced almonds and I just grabbed two handfuls and threw them in. In the past I’ve gauged my handful to be about 1/4 cup, so my recipe guess of 1/2 cup chopped almond probably isn’t too off mark.

These muffins are amazing! They are a sweet…

View original post 301 more words

Extra Crusty Buns (Birote Style)

My Slice of Mexico

In my previous post, I talked about my encounter with these buns called birotes, in Guadalajara, in the Mexican state of Jalisco, so this post is all about making a batch at home in Canada, far away from their place of origin.  As I mentioned, the “secret” of this bread is to prepare a batch of starter with yeast in it, and letting it ferment for a few hours.  This pre-fermented yeast mixture is called a poolish (from the French pouliche), used in French baked goods, such as baguettes, to obtain a richer flavour and a nice rising of the final dough.  The poolish or “mother dough”, called “pata” in Mexico (which literally translates to “leg” or “paw”) is then mixed into a batch of dough, which also contains some yeast.  Sprinkling with water before or during baking encourages the formation of a crispy exterior (some professional ovens have…

View original post 1,214 more words

Peanut Butter Cookies

bakers anonymous

These are my favorite peanut butter cookies. I wouldn’t kick you out of bed for putting chocolate chips in them. This recipe is from the Fannie Farmer cookbook, one of my favorite cookbooks of all time.

  • 1 cup salted butter, room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup peanut butter (I prefer Trader Joe’s salted creamy)
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 cups chocolate chips (optional)
  • extra 1/2 cup granulated sugar for coating fork

Preheat oven to 350 degrees. Line baking sheets with parchment or grease lightly.

Cream butter and sugars until light and fluffy. Add vanilla and eggs, one at a time, and beat well, scraping sides of bowl as needed. Add peanut butter and beat to blend. Add baking soda and flour and stir to combine well. Add chocolate chips if using.

Scoop onto cookie…

View original post 75 more words

Brownies

bakers anonymous

These are everything I want in a brownie. My sister-in-law, Lindsay, kept trying different brownie recipes until she found her favorite, and her dedication paid off. Now it is the favorite of everyone I know. This recipe is from King Arthur. Himself.

  • 1 cup butter
  • 2 1/4 cups sugar
  • 1 1/4 cups dutch-process cocoa
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 TBSP vanilla
  • 4 large eggs
  • 1 1/2 cups flour (all-purpose or a combination of all-purpose and whole wheat)
  • 1 cup chocolate chips (I used mint chips, pictured)

Preheat oven to 350 degrees. Lightly grease, or line with a foil sling, a 9×13″ pan.

Melt butter in a medium saucepan over low heat. Add sugar and stir until hot but not bubbling. Remove from heat. Stir in cocoa, baking powder, salt and vanilla. Add eggs, one at a time, and whisk until incorporated. Stir in flour and chocolate chips…

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Bran Muffins

bakers anonymous

These muffins are super moist, light, and delicious. Mix them by hand in a large bowl, bake what you want, then refrigerate the batter for up to 2 weeks and bake them as needed. This is my mom’s recipe.

  • 3 cups All Bran cereal
  • 1 cup boiling water
  • 1 cup brown sugar
  • 2 cups buttermilk
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 1/2 cups flour (you can substitute up to 1 cup whole wheat flour)
  • 2 1/2 tsp baking soda
  • 1 cup raisins (optional)

Preheat oven to 425 degrees. Grease or line your muffin tin.

In a large bowl, mix bran with hot water until moistened. Stir in brown sugar. Add buttermilk, eggs and oil, stirring until well combined. Add flour and baking soda, then raisins, if desired.

Scoop batter into greased muffin cups, filling about 3/4 full. Bake for 15-18 minutes until the tops spring back when touched. Serve…

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Banana Chocolate Chip Muffins

bakers anonymous

These muffins pop up in my kitchen and my sister-in-law’s kitchen frequently – pretty much whenever there are 3 ripe bananas that need to be used. They stay moist and are kinda healthy.

This recipe is from King Arthur Whole Grain Baking.

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 1/2 cups mashed ripe banana (3 large)
  • 1/4 cup honey
  • 2 eggs
  • 2 cups whole wheat flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup chocolate chips

Preheat oven to 350 degrees. Grease or line a 12-cup muffin tin.

Cream butter and sugar until light and fluffy. Add vanilla, banana and honey and mix until smooth. Beat in eggs. Whisk dry ingredients together. Add to egg mixture. Stir in chocolate chips. Remove from mixer and give a good stir to make sure all the ingredients are incorporated.

Fill muffin cups…

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Breakfast Sausage Sliders

What's for Dinner Moms?

Saturday morning breakfasts usually are rather simple in our house. We are usually running to some place or other. But, this week we had NOTHING! I had a package of Hawaiian rolls to use up so I picked up a roll of breakfast sausage to make some breakfast sandwiches for the kids. They were a nice start to our day. We had a nice sit down breakfast and then headed out to clean, get homework done and my daughter went to work. Perfect start to our day.

Verdict:

I make these from time to time with different fillings. I only had 9 slices of sausage so three of the rolls were just egg and cheese on the rolls. The egg and cheese rolls were delicious too. The sausage was good but a bit heavy for me. The kids really liked it.

View original post

Blueberry Muffins

What's for Dinner Moms?

blueberry-muffins

I am not big on making breakfast during the week. Cereal, toast, eggs or oatmeal but that is about it. We have a couple big bag of blueberries in the freezer and my daughter really wanted to make muffins. I had her defrost a couple of cups of the berries to make some muffins to have for breakfast during the week.

I am thinking of taking this recipe next week and doubling it using half for blueberry muffins and maybe half for chocolate chip and nuts. That way there are choices for everyone too.

Verdict:

I am not a big fan of muffins because I think they are basically cupcakes for breakfast. These are NOT healthy muffins but I actually liked these though because they weren’t very sweet.  The blueberries were definitely the star of the show in these muffins. The blueberries were nicely distributed through the muffins and didn’t…

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Fighting the Breakfast Rush – Banana Muffins

What's for Dinner Moms?

Banana Muffins

Today my daughter turns 16! Sixteen, it seems impossible. Everyone told me, “Enjoy it all time will fly past you and before you know it they are grown.”  I am thanking God that I have enjoyed each and every moment. Oh, they weren’t always easy moments but from the beginning when she was very sick and I told God that even if he took her then that I was so thankful that I got to be her Mommy even for those ten days that I was grateful beyond belief and that if there were more days I would look at each and everyone as a special gift no matter how long she was here with us. She truly has been an amazing gift. When people talk about the terrible twos, threes, tweens, and teens, I smile. They weren’t that terrible at all but a chance for the two of us to…

View original post 316 more words